Recipe for Raw Pickled Garlic and Garlic Chips. These pickled garlic and garlic chips will be a pantry staple and can be used in several recipes.

Ingredients

2 cups apple cider vinegar

1/2 cup white wine vinegar

1 cup filtered water

1 1/2 cups mixed peppercorns

1 1/2 teaspoons

Celtic sea salt

1 teaspoon Thai chiles

1 cup garlic cloves, peeled but left whole

2 bay leaves

1 oregano sprig

Directions

To make pickled garlic:

Combine the cider vinegar, wine vinegar, water, peppercorns, salt and chiles in a bowl until well mixed. Place the garlic cloves in a glass with a tight fitting lid and pour in vinegar mixture; it should immerse garlic cloves completely. Tuck the bay leaves and oregano sprig in among the garlic cloves. Cap tightly and refrigerate for 1 week before using. The garlic will keep in the refrigerator for up to 1 month.

To make garlic chips:

Remove the pickled cloves from the brine and slice very thinly lengthwise. Arrange the slices on a dehydrator shelf and dehydrate at 105° F for 12-14 hours or until dry. Use immediately or store in an airtight container at room temperature for up to 1 week.